The Schnitzel Master tenderizes meat using a process called “Mastering®”. This patented system ensures meat fibres are neither pressed, nor steaked, nor battered in the process, but only carefully stretched in a longitudinal and lateral direction so the customer experiences a completely different taste and the fresh meat character is preserved.
It increases meat surface areas by up to 50%, produces a higher weight product, maintains a benchmark pH, extends shelf life of up to eight days and contributes to tastier juicier meat when served. The MAXI is a manual machine and is distinguished by its 320mm working roller.